Tagged: oil

When I was small we grew rhubarb in the back garden. Whatever variety it was – we had sourced the crown from some friend or relative so there were no labels – it grew gigantic stems, as thick as a baby’s wrist, topped by enormous leaves that we thought looked like child-sized umbrellas. I was never a fan: it was so stringy that it had to be peeled before cooking and I was always extremely dubious about any fruit or vegetable that did such a good job of shining the inside of the saucepan in which it was cooked.

A quick marinade to make, with herbs from the garden, while someone else is lighting the barbecue. Avoid chicken breasts – overpriced and tasteless pieces of cotton wool that they are – and grab yourself some cheap and tasty chicken thighs instead.

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